Pinto Bean Soup with Roasted Tomatoes and Spiced Vegetable Broth Recipe

Introduction

This hearty Pinto Bean Soup is a comforting and flavorful meal, perfect for chilly days. Packed with vegetables and spices, it’s both nutritious and satisfying. Whether you’re looking for an easy weeknight dinner or a cozy lunch, this soup delivers warmth in every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 (14 oz) can fire-roasted tomatoes
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Red pepper flakes, to taste
• 2 bay leaves (optional)
• 2 cups vegetable broth
• 2 (14 oz) cans pinto beans, drained and rinsed
• Salt and pepper, to taste

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until softened.
2. Step 2: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes until fragrant.
3. Step 3: Pour in the vegetable broth and bring the soup to a boil. Reduce heat, cover, and simmer for 10-15 minutes.
4. Step 4: Add the drained and rinsed pinto beans to the pot. Continue cooking for another 10 minutes or until the vegetables are tender, stirring occasionally.
5. Step 5: If the soup looks too thick, add more vegetable broth or water to reach your preferred consistency.
6. Step 6: Remove about half of the soup into a separate pot or blender. Use an immersion blender or regular blender to blend until smooth or to your desired texture.
7. Step 7: Return the blended soup back to the main pot and stir to combine. Taste and adjust salt, pepper, or spices as needed. Optionally, add a splash of lime juice for brightness.
8. Step 8: Serve the soup hot, garnished with fresh herbs if desired. Enjoy your comforting bowl of pinto bean soup!

Tips & Variations

• For extra creaminess, add a splash of coconut milk or a dollop of sour cream when serving.
• Swap pinto beans for black beans or kidney beans for a different flavor profile.
• If you prefer a spicier soup, increase the amount of red pepper flakes or add chopped jalapeño.
• Fire-roasted tomatoes add smoky depth, but plain canned tomatoes can be used in a pinch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pinto beans instead of canned?

Yes, but you will need to soak and cook dried beans in advance until tender. This will require extra time before starting the soup.

Is this soup vegan?

Yes, this Pinto Bean Soup is completely vegan when prepared with vegetable broth.

Pinto Bean Soup with Roasted Tomatoes and Spiced Vegetable Broth Recipe

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★★★★★

4.9 from 111 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This hearty Pinto Bean Soup is a comforting, flavorful dish perfect for any season. Combining fire-roasted tomatoes, tender pinto beans, and a blend of aromatic spices, it delivers a rich and satisfying meal that’s both nutritious and easy to prepare. The soup is partially blended to create a creamy texture while still maintaining some chunky vegetables for added bite.

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Ingredients

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Soup Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 small carrots, peeled and diced
• 1 medium potato, peeled and diced
• 2 (14 oz) cans pinto beans, drained and rinsed
• 1 (14 oz) can fire-roasted tomatoes
• 2 cups vegetable broth

Spices and Seasonings

• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Red pepper flakes, to taste
• 2 bay leaves (optional)
• Salt and pepper, to taste

Optional Garnish

• Fresh herbs (e.g., cilantro or parsley)
• Lime juice (optional)

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Instructions

1. Heat Oil and Sauté Onion: In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
2. Add Vegetables and Spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes until the mixture becomes fragrant.
3. Pour in Broth and Simmer: Add 2 cups of vegetable broth to the pot. Bring the soup to a boil, then reduce the heat, cover with a lid, and let it simmer for 10-15 minutes.
4. Add Pinto Beans: Stir in the drained and rinsed pinto beans. Continue cooking the soup uncovered for another 10 minutes or until the vegetables are fully softened. Stir occasionally to prevent sticking.
5. Adjust Consistency: If the soup has thickened too much or liquid has evaporated, add more vegetable broth or water to achieve your desired consistency.
6. Blend Half the Soup: Carefully transfer about half of the soup to another pot or container. Use an immersion blender or a countertop blender to blend this portion until smooth but still slightly chunky.
7. Combine and Season: Pour the blended soup back into the large pot and stir well to combine. Taste and adjust the seasoning with additional salt, pepper, red pepper flakes, or a squeeze of lime juice if desired.
8. Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs such as cilantro or parsley. Serve hot and enjoy!

Notes

• Fire-roasted tomatoes add a smoky depth of flavor, but you can substitute with regular canned tomatoes if needed.
• Rinsing canned pinto beans helps reduce sodium and removes excess canning liquid for a cleaner taste.
• The soup can be made vegetarian or vegan using vegetable broth as indicated.
• If you prefer a smoother texture, blend more than half of the soup or blend completely.
• Adjust the level of red pepper flakes based on your spice preference.
• Lime juice adds a pleasant brightness but is optional.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: pinto bean soup, vegan soup, vegetarian soup, canned beans, fire-roasted tomatoes, healthy soup, easy soup recipe, gluten free soup